light, sandy earth, in an open situation. After the ground has been dug, manured, and well broken, the seed may be sown either broad-cast, and raked well into the ground, or, as the author considers far preferable, in shallow drills, at the distance of a foot apart sow the seeds thinly, and rake the earth over them smoothly, about an inch deep. The plants come up in a month; and when they are advanced into leaves an inch or two broad, they require to be thinned and cleared from weeds, which may be performed either by handweeding or with a small hoe: the plants, when properly thinned, remain at the distance of ten or twelve inches each way. The turnip-rooted sort is rather less.

The red beet-roots will acquire their full growth by September or October, and can then be taken up for use when wanted. Towards the end of November all the remaining roots should be taken up on a dry day, and divested of any soil hanging to them; the leaves must then be cut off within an inch of the crown, and care must be taken that the roots are not in any way cut or broken, as they bleed much. After the roots are well dried, they may be laid in a box or bed of dry sand or earth, and placed in a cellar or shed, where they will remian good throughout the winter and the early part of spring.

The chard beet is raised in the same manner as the other sorts; but the seed should be sown in drills, eighteen inches apart, and afterwards thinned to the distance of twelve inches, to allow of the expansion of its large succulent leaves. They are commonly in perfection in June and July. In gather

ing them, take the large outward leaves, allowing the others to come in for use in their turn, as an abundant successive supply rises from the root.

Borecole is classed under the head Brassica (Cabbage) in the Linnæan system; but it is distinguished from that variety by the addition of sabellica to that of brassica, the meaning of which is a plant with curled or jagged leaves.

The latter part of the word borecole is obviously the kohl, or principal winter cabbage, of the Germans: but the origin of the first part is uncertain.

This variety contains several sub-varieties which are of a peculiarly hardy nature, resisting severe frosts, and retaining their green appearance throughout the winter.

The following are the principal sorts in cultivation:

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1. Tall green or Scotch Kail.—This sort, if genuine, may be known by its bright light-green leaves, which are deeply lobed and curled: it is equal to any other sort either in producing sprouts or in withstanding the severe weather.

The parts used are the crown of the plant, and the side shoots. It boils well, and is tender, sweet, and delicate, especially after having been exposed to the frost; it is almost impossible to find a plant of greater excellence for the table, or more easy of cultivation hence it should be largely cultivated in every garden, especially in that of the cottager.

2. Dwarf-green, or Canada Kail, grows to a less size than the former, but is of the same quality, and proper for a small garden.

3. Purple Borecole, or Brown Kail, differs from the others, in the leaves and entire plant being of a deep purple colour. It is more hardy than the green, but of less delicate flavour. When it is boiled, the purple colour disappears.

4. Buda, or Russian Kail, is not only very hardy and well-flavoured, but coutinues to produce sprouts much longer than any other variety.

5. Jerusalem Kail, or Ragged Jack, is known by its long serrated leaves; it is extremely hardy, and when the taller winter greens have ceased to grow, the shoots of this are ready to take their place at table; it is principally grown in the cottage gardens.

6. Thousand-headed Cabbage grows to the height of four or five feet, and throws out numerous shoots from the main stem. It is chiefly extolled as an agricultural plant, but may occasionally be planted in gardens, because it will survive the severest frosts, and be useful when every other sort is destroyed; but its flavour is inferior to all other winter greens.

There are many other varieties of the borecole, but they are not fit for culinary use, being only cultivated for ornament or curiosity, and for agricultural purposes.

Culture. All the varieties of borecole are raised from seed, which should be sown early in April; the plants will then grow tall and afford an abundance of sprouts; a little seed can also be

sown in May and August to produce a late crop, but the plants will be much smaller.

The seeds can be sown thinly in a small bed of dug ground in any part of the garden, and about the middle of June, if the plants are four inches high, they can be finally transplanted to an open compartment, in rows two feet and a half apart, and eighteen inches in the row; the smaller kinds can be planted at a less distance; and they must be watered occasionally, if the weather is dry, till they have struck root. It is a good plan to prick out some in another bed about four inches apart, especially if the plants come up very thick in the seed bed; as by this means they will become stronger and better rooted for the final transplanting in May or June. In their advancing growth, hoe the plants once or twice to clear them of weeds and to draw the earth about the bottom of the stems, by way of encouraging their growth in the production of large full heads in proper season.

7. BRUSSELS SPROUTS. Var. BRASSICA.

There is no particular or specific name for this vegetable, but it is supposed to have originated from the Savoy.

Of this famed vegetable, there is but one variety, which has been of late years in great repute in this country. Near Brussels, and other large towns in Flanders, the Choux de Bruxelles, as they are there called, are very extensively cultivated; and both

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there and here form an agreeable, wholesome, and delicious dish, at the table both of the peer and the peasant,

This plant produces an elongated stem, about three feet high, which sprouts out shoots, and forms small green heads like cabbages in miniature, each being from one to two inches in diameter. The crown of the plant is not unlike a late planted savoy, and is cut off for use before the sprouts.

This delicate vegetable can be cooked in several ways; but the following method, communicated to the author by a gentleman many years resident in Brussels, will be found to produce, as old Gerrard used to say, "a dainty dish." After the sprouts have been frosted, a process which renders them more tender and sweet, they may be gathered; (the more close and compact they are the better.) Immerse them in clear soft water for an hour or two, to cleanse them from any dirt or insects; then boil them for about twenty minutes rather quickly, using plenty of water; when soft, they must be taken up and well drained; they are then to be put into a stew-pan, with cream, or with a little fresh butter thickened with flour, and seasoned with pepper and salt, and stirred until they are thoroughly hot. They are served up to table with a little tomato vinegar, which greatly heightens their flavour.

The higher classes in Flanders use them with almost every sort of meat, and often stew them in rich gravies.

Culture.

It requires nearly the same treatment as the borecole, only it need not be planted at more than eighteen inches each way, as the head